- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced ham is at an internal temperature of 60°F and is not being maintained at 41 °F or below. The pico de gallo is at an internal temperature of 51°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the All food service employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Designate one area for employees to store drinks which is in a non-food prep area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of bleach water are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food material.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Jackets stored on glass bottles in front counter area.
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Regular | 01/08/2016 | 85 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The containers of beef will not cool down to 41°F because the containers are too deep.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The containers of cooked food above the grill are held at 88°F and 92°F respectively. Beef and chorizo.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beef is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Drink bottles in refrigerator in prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material. The food container used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
Food being cooled is stored on the floor.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Bare wood being used as a splash guard by 3 compartment sink.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
- National Sanitation Foundation Approved Equipment - GRP
Fort Worth Ordinance 12553, Section 16-122 (a). The food storage containers do not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent.
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Regular | 09/09/2015 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans on ice will not cool to 70°F within two hours based on the depth of the beans and amount of ice.
- Cold Holding Temperature - 5 penalty points
The food in the refrigerator is warmed above 41°F due to putting hot food in the refrigerator.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager is not a certified food manager and/or has had critical violations during this inspection. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The stored tortillas in the reach in refrigerator are in contact with cloth. The food containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dressing is/are not covered during storage.
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Regular | 05/05/2015 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans is in/on the counter at a temperature of 130 to 134 degrees F after cooling for 01 hour.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The avocado is/are stored in contact with or under the eggs, raw in-shells.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Your manager's have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Broken handle and damaged gaskets. The food containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
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Change of Ownership | 01/28/2015 | 82 |
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